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French Onion Soup

French Onion soup (Soupe à l'oignon). An eminently French dish -dish of the poor- at times onions were plentiful and easy to obtain for the poor rural population. A dish quite popular since Roman times.
The modern version of this soup is made with caramelized onions, plenty of broth and toasted croutons with melted delicious gruyere cheese on them!
It is eaten hot, with cheese to melt into threads, and the toasted bread dipped in soup.

work: 30′

time: 1h:10′

medium:

Ingredients (3 servings)

700 gr (1.5 lbs) red onions

2 tbsp olive oil

50 gr (1.8 oz) butter

2 gloves garlic

1 bay leaf

1 tsp sugar

1 tbsp flour

250 ml (8.5 floz) dry white wine

4 tbsp brandy

1 lt (2.1 pt) beef broth or chicken

salt & pepper

1 french baquette

100 gr (3.5 oz) gruyere cheese

100 gr (3.5 oz) τυρί emmental cheese

Peel, wash and cut the onions into thin crescents. Assemble them in a dish.

In a deep heavy saucepan, add the olive oil and butter. Mix in the sliced ​​onion and sauté briefly over medium heat until juices are absorbed and polish.

Pour in the wine and brandy. With a wooden spoon just scrape the sides of the pan and add the flour. Let it boil for a little for the wine to evaporate.

Finally add the beef broth, half cover the pot and simmer for 40 minutes until thoroughly cook the onions that have become tender and the soup has thicken.

In the mean time rube the emmental in coarse grater and gruyere cheese in thin grater. Collect the cheese in separate piles on a plate.

Cut the baguette into diagonal slices of ~1 cm (&frac12 inch), then brush lightly on both sides with a mixture of butter, in which we mix a crushed clove of garlic. Bake on the grill until golden.

When the soup is done, serve it in the oven proof dish and place on it one, two or three slices of toasted bread. Sprinkle first with gruyere cheese and top with emmental.
Place the oven proof dishes on the grill to melt and brown the cheese.

The meat broth is darker than chicken broth, so if you choose, the soup will take on a darker hue.

If we want to remove the fat from the broth prepared, put it in the fridge for a while, and when the fat frozen gets on the surface, remove with a spoon.

Tasty, simple soup with added trachana, sweet or sour, that enhancing the flavor and makes it very hearty, leaving a soothing effect on the stomach!
An easy and very economical dish, suitable for the winter's cold and rainy days.
The warm, crispy bread into the soup tantalise the taste and give us enjoyment.